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As 61chev said, the fork (or meat probe) will glide out just as easy as it went in... You didn't say what type it was (packer or flat) but if you have a packer, you may want to pull and separate when the flat is done (it will be done a lot earlier than the big point section.. put the point back on and cook till it reaches 205-210...

As 61chev said, the fork (or meat probe) will glide out just as easy as it went in... You didn't say what type it was (packer or flat) but if you have a packer, you may want to pull and separate when the flat is done (it will be done a lot earlier than the big point section.. put the point back on and cook till it reaches 205-210...

Thanks , It is a packer,certified angus beef, the flat was 180 30 minutes ago, I will check again in 30 minutes will fork test it then , the flat is 186 now, wife says patience is not one of my virtues.

It is close... watch how the meat "holds" a probe or fork (you can even slightly twist the fork to see if the meat starts to pull apart) and pull it when ready.. separate the two pieces - foil and wrap the flat and put in a cooler for an hour or so before you slice...
You may have another 2-3 hours on the point before it gets up to 210...

It is close... watch how the meat "holds" a probe or fork (you can even slightly twist the fork to see if the meat starts to pull apart) and pull it when ready.. separate the two pieces - foil and wrap the flat and put in a cooler for an hour or so before you slice...
You may have another 2-3 hours on the point before it gets up to 210...

Thanks, I will check it again at noon.
How long will the egg burn, I filled it to the top of the fire ring with Fire King. It has been going since 8 last nite.

Ok just checked again the thin part of the flat is as you say soft and like butter the thick part is not,will give it more time,internal temp of the thick part of the flat is 188. now that I see how it gets soft I think i will be able to tell.
Guess I have plenty of burn time left :laugh:
Thanks for the help, can't wait to taste it.

My suggestion is to go ahead and do another brisket for the next 5 weekends and get them dry as you can to get that out of the way. I have been egg'n for 8 years and I still suck at brisket. From smoked pintos to perfectly cooked fish I'm really good, brisket just kicks my behind.
DMo

I feel your pain... I approach it as two different cooks.. the flat and the point... when I finally made that connection (thanks to the forum) my brisket skill began to elevate above the "failure" mark... still working on Great

Pulled the brisket off at 204°, wrapped with foil for 45 minutes then cut, it was fall apart tender the small end of the flat was a little dry, the rest was good. It was 8.5lbs so had plenty left over for sandwiches. all in all happy with first brisket.